corn cakes

Ingredients for 1 servings:

• 3 corn cobs, fresh
• 2 balls of mozzarella
• 100 g cheese (spicy hard cheese)
• 4 eggs
• salt and pepper
• 1 cup milk, maybe more or less
• ½ onion(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Guazu chipotle

This is a recipe from Paraguay, where it tastes a little different because they produce the famous “Queso Paraguay.” You can’t find it in Germany. It’s a mild cheese, very simple, fresh, and made with no ingredients other than milk and rennet. I tried the recipe in Germany once, and it was a huge hit at a barbecue. Here’s how I made it: Fry half a finely chopped onion until golden brown. Peel the corn cobs, or rather, remove the kernels from the stalks. Now add the following ingredients to a blender: the fresh corn kernels, the eggs, the mozzarella, the milk (you might want to use a little less; the mixture shouldn’t be too runny, but the corn and cheese should be covered), salt, and pepper. Blend everything thoroughly, but the corn should still be coarsely textured! Then stir in the fried onion. Transfer to a baking dish, chop the remaining spicy cheese into pieces, and sprinkle it on top. Bake in a preheated oven at approximately 180°C (top/bottom heat) for about 45 minutes. When the cake is golden brown on top, it’s probably done; just to be on the safe side, test with a skewer. The corn cake is delicious on its own or as a side dish with a meat dish.